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The results indicated that with an increase in Arg concentration, the emulsion stability index, emulsification activity index, and absolute\n                    <jats:italic>\u03b6<\/jats:italic>\n                    \u2010potential increased initially and decreased after high\u2010temperature sterilization. However, the mean particle size, apparent viscosity, creaming indices, and dynamic interfacial pressure of the emulsions first decreased and then increased, and the performance of samples that only showed an increase in pH could also improve the emulsification stability. These results clarify the mechanism by which Arg increases the thermal stability of emulsions.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.16593","type":"journal-article","created":{"date-parts":[[2023,6,12]],"date-time":"2023-06-12T09:39:24Z","timestamp":1686562764000},"page":"2996-3006","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Thermal stability and interfacial rheology of whey protein\u2013corn oil emulsions: The effect of\n                    <scp>l<\/scp>\n                    \u2010arginine fortification"],"prefix":"10.1111","volume":"88","author":[{"given":"Hui","family":"Chen","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Zhejiang University of Technology  Hangzhou China"},{"name":"Key Laboratory of Marine Biological Resources Innovation and Development of Zhejiang Province, Zhejiang University of Technology Hangzhou China"},{"name":"Collaborative 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